Kooka Nonche / Chinese Potato Pickle

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INGREDIENTS:
10 medium size kooka / chinese potato
Oil for deep frying
Salt to taste

 FOR THE MASALA:
5 byadgi chillies
1 tsp coriander seeds
5 methi seeds
1/2 tsp mustard
chana dal size hing
Chickpea size tamarind

FOR TEMPERING:
2 tsp mustard
1 sprig of curry leaves

 PROCEDURE:

  • Peel the chinese potatoes and cut into small cubes,wash and apply little salt and keep aside for 30 mins
  • After 30 mins, squeeze out the water from kooka,and deep fry it until it turns brown and becomes crisp
  • In 1 tsp oil roast red chillies,coriander seeds,mustard ,methi and hing
  • Grind it with tamarind and salt into a fine paste
  • In a pan heat 2 tsp oil and add the masala , fry it for 5 mins ,add 1/4 cup water and give one boil
  • turn off the flame and add fried kooka pieces,mix well
  • Add the tempering and serve with rice and dal.
  • This also tastes awesome with any dosa,idli or neer dosa
  • You can substitute kooka with sooran, bittergourd or potato.

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